Tuscan Artichoke Tomato Salad (Print Version)
# Ingredients:
→ Salad Ingredients
01 -
10 ounces cherry tomatoes, cut in half
02 -
1/2 medium red onion, thinly sliced
03 -
12 ounces marinated artichoke hearts, strained from water/marinade
04 -
15 ounces cooked chickpeas, strained, rinsed, and dried (approx. 1 1/2 cups)
05 -
2 tablespoons fresh basil, cut into thin strips
06 -
2 tablespoons fresh chives, finely diced
07 -
1 tablespoon capers
→ Tuscan Vinaigrette
08 -
1/4 cup olive oil
09 -
2 tablespoons red wine vinegar
10 -
1 teaspoon dried parsley
11 -
1/4-1/2 teaspoon salt, adjusted to taste
12 -
1/2 teaspoon garlic powder or 1 garlic clove, finely minced
13 -
1/4 teaspoon ground black pepper
# Instructions:
01 -
Cut cherry tomatoes in half, thinly slice the red onion, finely chop the chives, and cut basil into thin strips. Strain the artichoke hearts from their liquid and set aside. Strain and rinse the canned chickpeas, then pat them dry.
02 -
In a bowl, whisk together olive oil, red wine vinegar, dried parsley, salt, garlic powder, and black pepper.
03 -
In a bowl, mix the chopped tomatoes, red onion, chives, basil, marinated artichoke hearts, chickpeas, capers, and prepared vinaigrette until all ingredients are evenly coated.
04 -
Serve the salad immediately or chill for 1-2 hours to enhance flavor. Enjoy!
# Notes:
01 -
Chilling the salad for 1-2 hours enhances flavor.